Today my niece Kristie, who lives in Ventura, took the plunge and paid it forward by teaching her nieces, Kai and Miranda how to make jelly. Kristie came up last weekend to learn for the first time how to water bath can and went home and made additional jars of Strawberry jam/preserves for the friends and family. She is a natural in the kitchen and I am so proud that she not only came to learn but immediately went home and got to work practicing the craft.

The jelly that she made today with the girls was a probably for her brother. Kristie decided to make a jalapeno jelly but took it "way" up to another heat level and added Habanero peppers. We talked about using the two different types of pectin, liquid and powdered, and the recipes that each apply to. For her recipe she used the liquid and she did a incredible presentation in the jar as it set.

Directions

Remove stems, veins and most of the seeds of the bell, habanero and jalapeno peppers. Mince peppers in a food processor.
In a dutch oven or pot over high heat, combine red bell peppers, habaneros, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Stirring constantly, add the pectin and let mixture cool for 2 minutes.
Pour into hot, sterilized jars 6 half pint jars and fill to 1/4" headspace. Wipe Rim and top with sterilized lids. Secure lids with bands and process in water bath for 10 minutes on a full boil.

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Altitude Adjustments

The gel point method is also noted in many cookbooks and is a process to test the gel of a jam, jelly or preserve. There are two methods of testing using a spoon or a plate.

SHEET TEST

Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.

FREEZER TEST

Chill a small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed.